sample menus

Baby Arugula Salad

with dried Figs, Duck Prosciutto
and shaved Parmigiano Reggiano

Seared Sea Scallops

with Lemon Saffron Asparagus Risotto
with roasted Red Pepper Coulis
garnished with Hackleback Caviar
and candied Lemon Zest

Poached Apricots

with Mascarpone Cream,
drizzled with Raspberry Sauce
and toasted Almonds

Menu
65

Roasted Red and Golden Beet Salad

with warm herbed Goat Cheese,
caramelized Red Onions, toasted Almonds
and Tarragon Vinaigrette

Seared Australian Rack of Lamb

with Haricot Verts
and fresh Figs

Mousse au Chocolat

with Pirouette Wafers
and homemade Whipped Cream

Menu
65

Sea Scallops Crudo

served with a Cherry Tomato Salad
with Lemon-Lime Cilantro Vinaigrette
garnished with Hackleback Caviar

Seared Alaskan Halibut

served over Stir-Fry Vegetables,
Basmati Rice and Beurre Rouge

Panna Cotta

with Balsamic Strawberries

Menu
65

Garden Rose Petal with Osetra Caviar

and Créme Fraiche

Sliced Kobe Beef Tenderloin

served with aged Port Wine Reduction
with Porcini Mushrooms
over Black Truffle Mashed Potatoes
and seasonal Baby Vegetables

Warm Molten Chocolate Cake

with Créme Anglaise

Menu
65

Teriyaki marinated Ahi Tuna

served in a Cucumber Cup
with Yellow Bell Peppers
and Micro Greens

Herb Pork Tenderloin

with Mango Salsa

Shanghai Red Curry Duck Salad

with Pineapple and Cashews
served with Won Ton crisp

Caramelized Onion and Fig Tart

Butlered
Hors D'oeuvres
Menu
65

Tropical Fruit Soup

with Ginger

Seared Shrimp

served with Avocado and Jicama Cocktail
and Mango-Chipotle Pepper Vinaigrette

Fried Bananas

with Sugar and Rum
served over Vanilla Bean Ice Cream

Menu
65

Wild Mushroom Bisque

scented with White Truffle Oil
and Crème Fraiche

Organic Grilled Vegetable Plate

with sautéed Baby Spinach
and Buffalo Mozzarella Cheese

Lavender Crème-Caramel Tart

Menu
65

Prosciutto Ham, Brie Cheese
and Quail Egg

on toasted Brioche

Alaskan King Crab Salad

with Fennel, Red Pepper,
Celery and Chives

Fresh seasonal Berry Compote

with Honey Crème Fraiche
and Mint on Challah French Toast

Chocolate Truffle Torte

Tea Service Menu
Savories/Sweets
65

Summer Citrus Salad

with Red Belgium Endive,
Micro Greens and candied Walnuts,
Raspberry Vinaigrette

Tuscan-Style Veal Chop

with Artichokes, Radicchio,
toasted Pine Nuts
and Roasted Fingerling Potatoes

Organic Green Tea Crème Brûlée

with Caramel Nest
and Organic Grapes

Menu
75

East and West Coast Oysters

with Grilled Lemon
and a glass of chilled Champagne

Grilled Hawaiian Monchong

Hearts of palm, tomatoes, black beans
and Lemongrass Broth

Passion Fruit and
Chocolate Ganache Tart

Menu
65

65
Seared Sea Scallops
65
Australian Rack of Lamb
65
Alaskan Halibut
65
Osetra Caviar Rose
65
Ahi Tuna Cucumber Cup
65
Tropical Fruit Soup
65
Organic Grilled Vegetables
65
Prosciutto, Brie and Quail Egg
75
Citrus Salad
65
East and West Coast Oysters